What Is The Drug Haldol Used For
Bedeutung von "haloperidol" im Wörterbuch EnglischThe definition of haloperidol in the dictionary is a strong sedative that is used as a remedial treatment in several medical conditions including Tourette's syndrome and senile dementia. Bedeutung von "haloperidol" im Difference between haloperidol decanoate haloperidol lactate Englisch. Definition von haloperidol im Wörterbuch Englisch The definition of haloperidol in the dictionary is a strong sedative that is used as halo;eridol remedial treatment in several difference between haloperidol decanoate haloperidol lactate conditions including Tourette's syndrome and senile dementia. Synonyme und Antonyme von haloperidol auf Englisch im Synonymwörterbuch. Zitate, Bibliographie und Aktuelles bodybuilding body parts train together haloperidol auf Englisch. Specific Agents Table 1—7 and Table haloperieol summarize the recommended doses of haloperidol and the atypical antipsychotics for the treatment of delirium.
Schinken hat mehrere Bedeutungen. Der Schinken ist die Keule des Schweins , also dessen hintere Körperpartie beziehungsweise Beckenregion. Regional wird er auch als Keule , Schlegel , Hinterschinken zur Unterscheidung von Vorderschinken oder Qualle bezeichnet. In der Schweiz wird teilweise auch der Ausdruck Hamme verwendet.
Der Schinken macht etwa ein Viertel des Gewichts einer Schweinehälfte aus. Er kann in folgende vier Teilstücke zerlegt werden:. Dazu werden sie je nach Zubereitungsart gepökelt , gebrüht , gebraten , getrocknet oder geräuchert. Kochschinken wird in der Regel mittels eines Spritzverfahrens gepökelt. Hierbei wird dem Erzeugnis zum Erhalt seiner Saftigkeit eine etwa acht- bis zwölfprozentige Salzlake bestehend aus Trinkwasser, Nitritpökelsalz und Gewürzen injiziert.
Die Einspritzmenge beträgt ca. Der gepökelte Schinken rötet innerhalb von 24 Stunden um und kann im Anschluss gebrüht werden. Teilweise wird das Erzeugnis vor oder nach dem Brühen kurz geräuchert. Aufgrund seines relativ hohen Wassergehaltes ist Kochschinken nur gekühlt lagerfähig und nur wenige Tage haltbar.
Eine Variante des Kochschinkens ist der Prager Schinken , der geschmort oder im Brotteig gebacken auch für warme Gerichte verwendet wird. Dabei reift das Fleisch durch enzymatische Prozesse unter Beteiligung von Milchsäurebakterien , wird mürbe und entwickelt ein typisches Aroma. Rohschinken können auch mit Knochen hergestellt werden und werden dann Knochenschinken wie etwa Holsteiner Katenschinken oder Westfälischer Schinken genannt.
Für den Verbraucher nicht unterscheidbar kann Rohschinken auch mit dem Enzym Transglutaminase  aus Einzelstücken zusammengeklebt werden. Luftgetrockneter Schinken wird aufgrund seiner hohen Bissfestigkeit besonders dünn geschnitten. Er wird vor allem in südeuropäischen Ländern hergestellt, in denen das Klima langsames Trocknen ermöglicht:. Räucherschinken hat seinen Ursprung in kälteren und feuchteren Regionen, in denen das gepökelte Fleisch infolge der hohen Luftfeuchtigkeit durch Schimmelpilze zu verderben droht.
Durch das Räuchern wird ein konservierender Effekt erzielt, der die Oberfläche vor Pilzbefall schützt. Gleichzeitig erhält das Erzeugnis durch das Räuchern seine erwünschte Färbung und seinen charakteristischen Geschmack. Schweinefleisch — Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to BC, Pork is eaten both freshly cooked and preserved.
Curing extends the life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork, charcuterie is the branch of cooking devoted to prepared meat products, many from pork.
Pork is the most popular meat in East and Southeast Asia and it is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, the sale of pork is illegal or severely restricted in Israel and in certain Muslim countries, particularly those where sharia law is part of their constitution.
The pig is one of the oldest forms of livestock, having been domesticated as early as BC and it is believed to have been domesticated either in the Near East or in China from the wild boar.
The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than other forms of livestock. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes.
Originally intended as a way to preserve meats before the advent of refrigeration, in 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers, the members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region.
Due to the nature of the meat in Western culinary history. Consumption varies widely from place to place, the meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions. But pork is widely consumed in East and Southeast Asia, Europe, Sub-Saharan Africa, as the result, large numbers of pork recipes are developed throughout the world.
Feijoada for example, the dish of Brazil, is traditionally prepared with pork trimmings, ears, tail. Schnitzel — Then pork cutlets began to appear. More recently, in American cuisine a cutlet is more famously made using chicken, the cutlet is usually coated with flour, egg and bread crumbs, then fried in a pan with some oil.
Cutlets are used in several different meals, Australians eat lamb cutlets battered with egg yolk and breadcrumbs. Chicken cutlets are also popular, but known as chicken schnitzel. Both lamb cutlets and chicken schnitzel are a staple of Australian childrens cuisine, amongst most Australians of Italian descent, the term schnitzel is replaced by the term cutlet.
Cutlets amongst this population are usually veal or chicken, in British cuisine a cutlet is usually unbreaded and can also be called a chop. If referring to beef, more than one together would be generally called a rib of beef or a rib joint, whilst lamb ribs are called a rack.
Lamb racks can also be tied into a circular shape before cooking, with the ribs on the outside, giving a crown shape, in Hong Kong the cutlet was introduced during the period of British colonial occupation along with other cooking influences. It is seen as sai chaan or Western cuisine, veal, pork and chicken are battered and deep fried for lunch. Seafood such as shrimp or scallop that is battered or breaded and it is usually served alongside rice or spaghetti noodles. This is then dipped in an egg mix and then in breadcrumbs, the vegetarian version has no meat in it, instead the filling is a combination of mashed potatoes, onion, green chillies, spices and salt, cooked for a bit together.
This version is popular with the vegetarian Indian population. An example is the Aloo Tikki, in Iran, kotlet consists of a mixture of ground beef, mashed potatoes, eggs, onions, spices and bread crumbs fried in a pan and is very popular.
The use of the cutlet is quite widespread in Italian cuisine in different variations. The most famous variant is the Milanese cutlet, a veal cutlet covered in bread crumbs and it should not be mistaken for the Wiener schnitzel, because its a different cut of meat, the Milanese cutlet cut includes the bone, whereas the Wienerschnitzel doesnt.
It is disputed whether the cotoletta alla milanese originated the Wienerschnitzel, the cutlet was introduced to Japan during the Meiji period, in a Western cuisine restaurant in the fashionable Ginza district of Tokyo.
The Japanese pronunciation of cutlet is katsuretsu, in Japanese cuisine, katsuretsu or shorter katsu is actually the name for a Japanese version of the Wiener schnitzel, a breaded cutlet.
Pökeln — Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing, because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the way of preserving meat. Nitrates and nitrites, in conjunction with salt, are one of the most common agents in curing meat because they inhibit the growth of Clostridium botulinum.
They also contribute to the pink color. For lesser-developed countries, curing remains a key process in ensuring the viability of meat production, transport, untreated meat decomposes rapidly if it is not preserved, at a speed that depends on several factors, including ambient humidity, temperature, and the presence of pathogens.
Most meats cannot be kept at room temperature in excess of a few days without spoiling, if kept in excess of this time, meat begins to change colour and exude a foul odour, indicating the decomposition of the food.
Ingestion of such spoiled meat can cause serious food poisonings, like botulism, in such circumstances the usefulness of preserving foods containing nutritional value for transport and storage is obvious.
Curing is able to extend the life of meat before it spoils. A survival technique since prehistory, the conservation of meat has become, over the centuries, a topic of political, economic, Food curing dates back to ancient times, both in the form of smoked meat and salt-cured meat.
Strabo indicates that people at Borsippa were catching bats and salting them to eat, the ancient Greeks prepared tarichos, which was meat and fish conserved by salt or other means. The Romans called this dish salsamentum — which term later included salted fat, also evidence of ancient sausage production exists.
A trade in salt meat occurred across ancient Europe, in Polybiuss time, the Gauls exported salt pork each year to Rome in large quantities, where it was sold in different cuts, rear cuts, middle cuts, hams, and sausages.
This meat, after having been salted with the greatest care, was sometime smoked and these goods had to have been considerably important, since they fed part of the Roman people and the armies.
The Belgians were celebrated above all for the care which they gave to the fattening of their pigs and their herds of sheep and pigs were so many, they could provide skins and salt meat not only for Rome, but also for most of Italy. The Ceretani of Spain drew a large income from their hams. Braten Garmethode — Frying is the cooking of food in oil or another fat.
Chemically, oils and fats are the same, differing only in melting point, foods can be fried in a variety of fats, including lard, vegetable oil, rapeseed oil and olive oil. In commerce, many fats are called oils by custom, e. Frying is believed to have first appeared in the Ancient Egyptian kitchen, during the Old Kingdom, fats can reach much higher temperatures than water at normal atmospheric pressure.
Through frying, one can sear or even carbonize the surface of foods while caramelizing sugars, the food is cooked much more quickly and has a characteristic crispness and texture.
Depending on the food, the fat will penetrate it to varying degrees, contributing richness, lubricity, Frying techniques vary in the amount of fat required, the cooking time, the type of cooking vessel required, and the manipulation of the food. Stir frying involves frying quickly at high temperatures, requiring that the food be stirred continuously to prevent it from adhering to the cooking surface.
Shallow frying is a type of pan frying using only enough fat to immerse approximately one-third to one-half of each piece of food, fat used in this technique is typically only used once. Deep-frying, on the hand, involves totally immersing the food in hot oil. Deep-frying is typically a more involved process, and may require specialized oils for optimal results. Deep frying is now the basis of a large and expanding worldwide industry.
The end products can then be easily packaged for storage and distribution, examples are potato chips, french fries, nuts, doughnuts, instant noodles, etc. Media related to Frying at Wikimedia Commons. Räuchern — Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make such as whisky, smoked beer. In Europe, alder is the traditional smoking wood, but oak is often used now.
In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients.
Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley used to make whisky. In New Zealand, sawdust from the native manuka is commonly used for hot smoking fish, in Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale.
Historically, farms in the Western world included a building termed the smokehouse. This was generally well-separated from other buildings both because of the danger and because of the smoke emanations. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons, the smoking of food dates back to the time of primitive cavemen.
As caves or simple huts lacked chimneys, these dwellings could become very smoky, until the modern era, smoking was of a more heavy duty nature as the main goal was to preserve the food. Large quantities of salt were used in the process and smoking times were quite long.
The advent of modern transportation made it easier to transport food products long distances. Smoking became more of a way to flavor than to preserve food, in a device called the Torry Kiln was invented at the Torry Research Station in Scotland. In this temperature range, foods take on a smoked flavor, cold smoking does not cook foods. Meats should be cured before cold smoking.
Synonyme und Antonyme von haloperidol auf Englisch im Synonymwörterbuch
Haldol Decanoat 50 mg/1 ml Injektionslösung - Gebrauchsinformation
Barak Y, Swartz M, Levy D, Weizman R. Age-related differences in the side effect profile of as Haldol, Haldol Decanoate and Haldol Lactate). FDA ALERT. overview of topics relating to drug development and regulation .. point to confounding bias arising from differences in (decanoate or enantate) in 1-ml ampoule. *haloperidol tablet, 2 mg *compound solution of sodium lactate injectable. Is irgendwie beruhigend zu wissen, dass das wohl jedem Mal so geht und man deshalb noch . for haloperidol (marketed as Haldol, Haldol Decanoate and Haldol Lactate). Haloperidol is not approved for intravenous use.